A very nice spring/summer stew. It’s tasty and light and also simple to make. It can be served with rice, pasta or buckwheat. Boiled potatoes would be good too. Enjoy!
Inspiration: Anna Ciesielska “Philosophy of Flavour”
- 1 kg stewing beef, diced
- 2 large carrots, coarsely grated
- 2 onions, finely chopped
- 1 medium fennel, finely diced
- 3 tbsp red split lentils
- 2 heaped tsp of potato/corn starch
- Herbs and spices: ground caraway, ground ginger, ground coriander, ground chilli, ground black pepper, salt, balsamic vinegar, ground turmeric, thyme,
- First of, the night before cooking, season the meat. Put diced beef into a large bowl and sprinkle with the following spices: 1 tsp ground caraway, 1 tsp ground ginger, 1 tsp coriander, pinch of chilli, 1 tsp ground black pepper, 2 tsp salt, 1 tsp balsamic vinegar, 1 tsp turmeric. Mix everything well, cover with a foil and leave in the fridge overnight.
- In a casserole dish heat up 2-3 tbsp of oil and fry the meat on a high heat until all moisture has evaporated and meat has started browning. It will take about 10-15 minutes.
- In the meantime put a kettle on and boil some water. Once meat is ready pour boiling water over to almost cover the meat.
- Then add grated carrots,
- chopped onions and diced fennel.
- Add 2-3 tbsp of split red lentils. Stirr everything well and check for salt. Bring to boil, cover with a lid, turn the heat down to low and cook the stew for about 2.5 hours, or until the meat is tender and falling apart under the fork.
- Season with salt if necessary.
- Add 1 tsp of balsamic vinegar,
- 1/2 tsp of thyme,
- pinch of ground caraway. If the sauce is too watery/runny thicken with 2 heaped tsp potato or corn starch dissolved in 1/2 cup of water.
- Finish of with a pinch of black pepper. Mix the stew well and bring to boil for the last time.